PLUM AND BURATTA SALAD WITH SPICED ALMONDS

WE CAN’T GET ENOUGH OF SUMMER’S CAPRESE SALAD BUT WAIT TILL YOU TASTE IT WITH PLUMS…

Caprese salad has been the Belle of the Summer Table for a surprisingly long time. Named for the isle of Capri, it first turned up in the 1920s not as a rustic farmhouse dish, but as a patriotic plate for Italian royalty and tourists alike—its red tomatoes, white mozzarella, and green basil mimicking the Italian flag. It gained wider popularity when jet-setters and movie stars began frequenting the Amalfi Coast, and suddenly everyone wanted a taste of la dolce vita, preferably served on a sun-drenched terrace with a view of Vesuvius.

WHERE MOZZARELLA WAS ONCE THE UNDISPUTED QUEEN OF THE PLATE,

BURATTA NOW REIGNS SUPREME

Burrata is what happens when mozzarella decides to let her hair down. Born in Puglia in the early 20th century, it was originally a clever bit of dairy economy: cheesemakers stuffed the scraps of leftover mozzarella curds (called stracciatella) into a pouch of fresh mozzarella, sealing it off and giving us the luscious, creamy pouch we know today. For years, Burrata was a local secret—too delicate to ship, too rich to mess with. But once food lovers discovered its creamy center and decadent texture, Burrata exploded onto menus from Milan to Manhattan. Burrata recipes are rife on Chewing The Fat. You’ll find no fewer than 5 recipes highlighting this wonderful take on Mozzarella. Go to https://chewingthefat.us.com/?s=Burrata and you’ll find all five. But this summer, Food and Wine introduced us to a version we cannot get enough of.

**If you can’t find Buratta near you, you can order it right here…Click on it here to get it.**

OUR PLUM AND BURRATA SALAD COMES TOGETHER IN 20 MINUTES AND THE SPICED ALMONDS STEAL THE SHOW.

It’s a beauty alright—ripe, juicy plums, creamy burrata, and a shower of fresh herbs all play their part. But it’s the spiced almonds that steal the show. At Buccan in Palm Beach, chef Clay Conley works his magic by pan-frying sliced almonds, then tossing them—still warm—in a sweet-and-spicy mix that clings like a love letter. The heat melts the brown sugar just enough to coax the spices into every crag and curve of the nut. The result? A crunchy, unexpected twist that makes this salad sing. Here’s today’s recipe. Savor it all summer long.

Here’s today’s recipe…

Plums and Buratta with Spiced Almonds

July 28, 2025

Servings: 4 to 6

Total: 20 min

Difficulty: Very easy

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A wonderful take on everyone's favorite Burratta Salad...this time swap out the tomatoes for plums and add spiced almonds for taste and texture.

By: Monte Mathews

Ingredients

For the Spiced Almonds:

1 tablespoon sesame seeds

1 tablespoon light brown sugar

1 teaspoon crushed red pepper

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cup canola oil

1/2 cup sliced almonds

For the Salad:

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 tablespoons white balsamic vinegar or Champagne vinegar

1 tablespoon finely chopped shallot

2 teaspoons honey

1/2 teaspoon kosher salt

2 black or red plums, pitted and cut into thin wedges (about 2 cups)

1/4 cup chopped mixed fresh herbs (such as basil and mint)

2 (4-ounce) burrata cheese balls, patted dry

Flaky sea salt, to taste

Directions

Step 1 Make the spiced almonds: Toast fennel seeds and sesame seeds in a medium skillet over medium, stirring often, until fragrant, about 30 seconds. Transfer to a small bowl. Stir in brown sugar, crushed red pepper, cardamom, cinnamon, ginger, and salt until no sugar clumps remain. Heat oil in the same skillet over medium until hot, about 3 minutes. Add almonds. Fry, stirring often, until lightly toasted, 1 to 2 minutes. Transfer the almonds to a bowl with the spice mixture using a slotted spoon. Toss until evenly coated. Set aside and let cool.

Step 2 Make the salad. Whisk together olive oil, vinegar, shallot, honey, and salt in a medium bowl. Add plums and herbs. Toss to combine. Let stand 5 to 10 minutes, tossing occasionally.Place burrata balls on a serving platter. Tear open to expose the creamy centers. Drizzle burrata with additional olive oil and season to taste with flaky sea salt. Top with plum mixture and 3 tablespoons spiced almonds, reserving the remaining almonds for another use. Serve immediately.

Step 3 Originally appeared in Food & Wine magazine, July 2025